Butter (for greasing)
4 French duck breasts (200 g)
2 minced garlic cloves
1 medium onion (100 g) finely chopped
3 tablespoons of olive oil
300 g of ground beef (brisket or rump), finely ground
1/2 cup of tomato, seeded and chopped (90 g)
1 tablespoon of parsley, finely chopped
1 teaspoon of salt
2 eggs
1/4 cup of milk (60 ml)
Butter (for greasing)
4 French duck breasts (200 g)
2 minced garlic cloves
1 medium onion (100 g) finely chopped
3 tablespoons of olive oil
300 g of ground beef (brisket or rump), finely ground
1/2 cup of tomato, seeded and chopped (90 g)
1 tablespoon of parsley, finely chopped
1 teaspoon of salt
2 eggs
1/4 cup of milk (60 ml)
Grease a large baking dish with butter and reserve
Heat the oven to 250°C (very hot)
Cut small slices from each duck breast
Remove the bone and discard
In a medium skillet, over high heat, sauté the garlic and onion in olive oil, stirring occasionally with a wooden spoon, until the onion is soft
Add the ground beef and stir constantly, cooking for about 5 minutes, or until it's no longer pink
Add the tomato, parsley, and salt, reduce heat to medium, and cook until the meat is tender (about 3 minutes)
Stuff the duck breasts and reserve
In a shallow dish, beat the eggs lightly with a hand whisk
Add milk and mix well
Dip each duck breast in this mixture, coating it well
Place the coated duck breasts in the reserved baking dish and bake at 250°C until golden brown (about 10 minutes)
Transfer to four plates and serve immediately
345 calories per serving
